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Chicken on the mini

dirtsailor2003

dirtsailor2003

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Looking good Adam! Wow that things clean inside! Better start Smokin every night!!!
 
bdskelly

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bdskelly

bdskelly

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Disco said:
 
Nah, I'm way too lazy. I will live vicariously through you guys.

Disco
Click to expand...
My good buddy… This is a lazy mans build. And its also great for cheapskates like myself.  

You need $95 bucks. $100 Canadian… LOL

An account on Amazon

A drill

A screwdriver

An adjustable wrench.

And 1 hour of time….

Take your old cowboy buddies hand.  i'll show you the way.  Wont hurt a bit.  LOL!

B
 
Last edited:
bdskelly

bdskelly

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Awesome plate Adam. The Chic looks nice and juicy.

So which potato was better on the smoker? Wrapped in foil or no foil?

What was your temp and time on the bird?

Brian
 
bdskelly

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Higher or longer maybe.  Hey Adam, are you using a maverick remote thermometer?  I know when I started using one my Q took on a next level.  Better control of the internal temps.  Takes the guess work out. 

Looking good pal!

Brian
 
pc farmer

pc farmer

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Up using a mav.     Tasted great.

IT was good.   Skin alittle soft.    Higher temp. next time.
 
disco

disco

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BDSkelly said:
 
My good buddy… This is a lazy mans build. And its also great for cheapskates like myself.  

You need $95 bucks. $100 Canadian… LOL

An account on Amazon

A drill

A screwdriver

An adjustable wrench.

And 1 hour of time….

Take your old cowboy buddies hand.  i'll show you the way.  Wont hurt a bit.  LOL!

B
Click to expand...
You forget that I am old and stupid.

Disco
 
disco

disco

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c farmer said:
 
Up using a mav.     Tasted great.

IT was good.   Skin alittle soft.    Higher temp. next time.
Click to expand...
If you are complaining about that chicken, you are picky. Looks great.

Disco
 
fwismoker

fwismoker

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I think the high temps do crisp up the skin a little better but the mini still keeps it softer at the same time ( if that makes sense) lol.  That small cooking chamber kind of traps more grease around the bird.... but its still bite through.   It's a completely different flavor profile than i've ever tasted before personally  experiencing it. Unless someone cooks on a mini it's really tough to explain.  It's like if you experienced mini chicken no explanation is necessary but if you haven't then no explanation will suffice!

   The high temps make a juicer bird also imo because the moisture in the bird is  braising inside vs time to come out as evaporation.   I love chicken on the Jimmy (jumbo mini) too...a little less grease and a little more crispy.   Just depends on the mood as to which one i want to use. 

Moral of the story is the mini's put out some really good chicken that you won't get on other smokers. 
 
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